Description
This rich pappardelle al ragu is a rustic, comforting pasta dish layered with depth and earthiness. A slow-simmered meat sauce is elevated with the addition of savory mushrooms, which bring texture and umami to every bite. The wide, ribbon-like pappardelle captures the hearty ragu perfectly, making it an ideal dish for cool evenings or any time you’re craving something deeply satisfying.
Ingredients
12 oz pappardelle pasta
1 tablespoon olive oil
1 lb ground beef or a blend of beef and pork
1 small yellow onion, finely chopped
2 carrots, finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
8 oz cremini or baby bella mushrooms, sliced
2 tablespoons tomato paste
1 cup dry red wine
1 can (28 oz) crushed tomatoes
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh parsley or basil for garnish
Freshly grated Parmesan for serving
Instructions
Bring a large pot of salted water to a boil and cook the pappardelle until al dente. Drain and set aside, reserving about ½ cup of the pasta water.
In a large Dutch oven or deep skillet, heat the olive oil over medium heat. Add the ground meat and cook until browned, breaking it up with a spoon, about 6 to 8 minutes. Season with salt and pepper, then remove the meat and set aside.
In the same pan, add the onion, carrot, and celery. Sauté until softened and fragrant, about 8 to 10 minutes. Add the garlic and mushrooms and cook until the mushrooms are golden and most of their moisture has evaporated, about 6 to 7 minutes.
Stir in the tomato paste and cook for another 2 minutes to develop flavor. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 4 to 5 minutes.
Return the browned meat to the pan and add the crushed tomatoes, thyme, and oregano. Reduce the heat to low and let the sauce simmer gently for at least 30 minutes, stirring occasionally. Add a splash of reserved pasta water if the sauce becomes too thick.
Toss the cooked pappardelle into the ragu, folding gently to coat each ribbon in sauce. Let the pasta sit in the pan for a minute or two to absorb the flavors.
Serve hot, garnished with fresh herbs and a generous shower of Parmesan.
Notes
For a richer sauce, you can add a splash of cream or a knob of butter just before serving. This ragu can also be made in advance and reheated, as the flavors deepen overnight. Use a mix of wild mushrooms for more complexity or substitute ground lamb or veal for a twist. If fresh pappardelle is available, it brings even more tenderness to the final dish.